Prep 15 mins
Cook 30 mins
My mother has been making this recipe for years. Its quick and easy and comes close to the original. I am not a big fan of the "chile". I have substitued chopped green chiles and shredded the jack cheese - which I actually prefer - but either way, this is a tasty one!
- 1 (4 ounce) can whole green chilies
- 1⁄2 lb monterey jack cheese
- 4 eggs
- 1⁄3 cup milk
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 cup shredded cheddar cheese
- 1 (8 ounce) can marinara sauce (optional)
- Remove seeds and pith from green chiles.
- Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
- Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
- With an electric mixer, beat eggs until thick and foamy.
- Add milk, flour and baking powder and beat until smooth.
- Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
- Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
- Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.
I love this recipe and will definitely make it again. The casserole puffed up beautifully! We used 3 fresh poblano chiles, which I roasted just prior to putting the in dish. I put a gravy boat of ranchero red (enchilada) sauce on the table, to be used instead of marinara, and I served oven-warmed flour tortillas and butter, and freshly made guacamole with the casserole. Awesome meal! Thanks!
This is an excellent recipe. I was suprised that the flavor of the chiles permeated the entire dish. I stuffed the peppers with Chihuahua cheese and topped with a Mexican cheese blend. Will definitely make this again and again.
This was so yummy and easy! DH and I ate almost the whole casserole. I used a can of chopped chiles as suggested in the description. I spread the chopped chiles on the bottom of the casserole and laid thick slices of monterey jack cheese on top of the chiles. I then followed the recipe as instructed, pouring the egg mixture over top and sprinkled with mild cheddar cheese. It cooked to a beautiful golden color and when spooned into, the monterey jack cheese oozed out, making your mouth water! This has a quiche like texture and the chile flavor is mild, not overpowering. I think it would make a great brunch idea! I will definitely repeat this and want to use whole chiles as in the recipe! Thanks Pvt Amys Mom!